chinese food Archives | CaribbeanPot.com

In places where the Chinese Indentured Laborers settled in the Caribbean after the end of slavery (to help facilitate the shortage of labor in the sugar cane fields), you’ll find that the Culinary Culture is heavily influenced by their culinary heritage. Countries like Guyana, Cuba, Jamaica, Trinidad and Tobago to be more precise. Here’s one such dish! The perfect one pot meal in my humble opinion.

You’ll Need…

1 lb large shrimp (peeled and deveined)
1/2 lime or lemon (juice)
400 g Lo Mein Noodles (I used fresh)
1 1/2 tablespoon stir fry (spicy) oil
1 1/2 tablespoon veg oil
3 cloves garlic (diced fine or crushed)
2 onions (sliced)
1 teaspoon grated ginger
1/2 large red, green and orange bell pepper (cut into wedges)
10-15 mushroom (white button)
1/4 teaspoon black pepper
1 1/2 tablespoon Chinese cooking wine
1 tablespoon dark soy sauce
1/2 teaspoon toasted sesame oil
1 tablespoon Oyster Sauce
1 1/4 tablespoon Hoisin Sauce
2 scallions (chopped)

Tip! Prep the ingredients as this is a really quick dish to put together as with most stir-fry type recipes.

Peel and devein the shrimp and wash with the juice of 1/2 a lime or lemon and cool water.

Place your wok (or frying pan) on a medium flame and add the spicy chili oil.

Then add the garlic, grate in the ginger and toss in the shrimp. I left the tails on the shrimp (for presentation) but you can remove them. Stir and add the black pepper (use white pepper for a different flavor profile).

As this quickly cooks, cook your noodles according to the package directions and set aside.

2 1/2 – 3 minutes later, remove the shrimp from the wok (set aside) and add the vegetable oil back to the same wok.

Now add the bell peppers, onion, mushroom (cut in 1/2) and stir well.

2 minutes later it’s time to add your precooked noodles and mix well.

Now it’s time to add more flavors by adding the Chinese cooking wine, Hoisin sauce, Sesame oil, Oyster sauce and Soy sauce. Mix everything well to coat the noodles and vegetables. Cook for a couple minutes so the noodles absorb the sauces.

Toss in the shrimp, warm through and finish with the scallions before turning off the stove.

You’ll notice that I didn’t add any salt to this dish as I find that the sauces I added already got a sodium element to them, especially the dark soy sauce. But taste at the end and adjust to your liking.

Serve warm! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Sauces & Condiments

How To Make Chinese Five Spice Powder.

May 28, 2025April 2, 20211 Comment

With about 170 years of Chinese influence on the culinary culture of the Caribbean, you’ll notice that many of the dishes I share on here resembles what you’d consider to be “Chinese Food”. And with that in mind, one of the more popular ingredients we use besides sauces (soy, oyster, sesame, Hoisin etc) is Chinese 5 Spice Powder. That aromatic combination of spices which adds so much depth, warmth and unique flavor to recipes. While you can get it sold (already made), I recommend making your own as you can tailor it to your own liking.

You’ll Need…

4-5 Star Anise
1 teaspoon Cloves
1 stick Cinnamon
1 1/2 tablespoon Fennel Seeds
2 teaspoon Sichuan Peppercorns

Note! I spoke above about tailoring the ingredients to your own liking and a good example is my use of Star Anise and Fennell Seeds in this recipe. I’m not the biggest fan of any ingredient with that licorice flavor, so I held back a bit. Add a bit more if you want. Additionally I added a bit more than 2 teaspoon of the Sichuan Pepper as I enjoy the numbing effect they bring to the table.

Tip 1. You may toast the ingredients in a dry pan on low heat (before you grind them) if you want to have the flavors more pronounced. I didn’t as I find that since I stored most of this (you don’t need much in cooking), the toasted flavor does not last long.

Tip 2. I smashed the cinnamon stick and Star Anise to help make it easier for my spice grinder (a coffee grinder will work too).

Tip 3. If you don’t have a spice (or coffee) grinder, with some work you can do this with your mortar and pestle. A HIGH speed blender will work too.

Tip 4. While the Sichuan Peppercorns can be source on Amazon, I found the prices to be ridiculous. I got much cheaper options at the local Bulk Barn (bulk store). Try Asian supermarkets too.

Basically all you have to do is place all the ingredients into your spice grinder and pulse until you get a powder consistency. If it’s taking long to get to a powder, stop and allow it to cool before working it further. The heat from the blades can change the flavor of the overall 5 Spice Powder.

Tip 5. Store in a dry, airtight container in a cool dark place as you do all your other spices. Try the local dollar store as they usually have good glass jar with a tight seal, at reasonable prices.

Did you know? The first wave of Chinese Indentured Works started arriving in the Caribbean around 1853 on ships like Dudbrook and Little Red Riding Hood from China to Trinidad and Tobago and other islands in the Caribbean (Jamaican, Cuba and Guyana).

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Crispy Porl Belly on a white serving dish sprinkled with scallions

Meat & Poultry

Crispy Chinese Style Pork Belly.

May 27, 2025January 30, 2020Leave a Comment

This dish brings back a ton of memories every-time I make it. I first shared this recipe back in 2018 on the YouTube channel and to this day it’s still a hit. As a young fella on the islands, Saturdays were reserved for attending Kung Fu movies at the local cinemas in San Fernando with my dad and younger brother. After-which dad would take us to a Chinese shop/restaurant on Mucurapo Street to have this same crispy pork belly – sandwiches. Loaded with pepeprsauce, ketchup and the odd time.. topped with chow mein. Real niceness!

You’ll Need…

3-4 lbs pork belly
2 tablespoon Chinese cooking wine
2 teaspoon sugar
1 teaspoon salt + 1 teaspoon for topping
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon 5 spice powder
2 tablespoon white vinegar

Important! Please try to get a piece of pork belly with a fair amount of lean meat and not too much fat. while you do need the fat, I find that too many times restaurants give us overly fatty crispy pork belly.

Make sure the pork is hair free (you may need to use a razor to remove any remaining hair on the skin). You now need to prick the skin of the pork so we get that crunch/crispy skin after it’s done in the oven. I used bamboo skewers to prick the skin (watch the video) but you can use anything with a sharp point – that can go through the skin (it can be tough). Try to prick as much of the skin as you can.

Then flip it over and make 1 inch (wide) cuts down the length of the flesh and about 1/2 inch deep (as in the pic below). here is where we’ll add the rub, so to add a ton of flavor to the completed dish.

First off, brush the Chinese cooking wine over the flesh side of the pork belly (not the skin) and into the cuts we made. Then make a mixture with the salt, black pepper, Chinese 5 Spice powder, sugar, garlic powder and onion powder and work into the flesh and cuts (NOT the skin).

Now flip it over and place in a bowl and into the fridge to air-dry overnight. Do NOT cover!

The next day, remove it from the fridge and let it come up to room temperature. Please pre-heat your oven to 400 F. Create a pouch with foil for the flesh side of the belly (see image below), with the skin exposed and brush the skin with the vinegar, then sprinkle on the remaining salt. Into the oven on the middle rack.

After 55 minutes, it’s time to crank up the heat in your oven to “broil” – which in my oven is 500 F.

Back on the middle rack – PLEASE keep an eye on things as this is where it can burn with the high heat. In my case the edges did char a bit, but small ting. It took about 7-10 minutes.

Allow it to cool, then flip it over and using the long cuts we originally made as a guide, slice though. then cut into bite size pieces.

A tribute to my childhood and spending time with my dad and brother. Do give the recipe a try as I know it will be a hit in your home. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Holiday Recipes Rice & One-Pot Dishes Vegetarian

Festive Christmas Fried Rice.

May 28, 2025January 10, 2017Leave a Comment

NO! Mommy didn’t make this for us as kids on the islands and to be quite honest, this was the first time my taste-buds were treated to such a colorful delight. Yes, the colors will play tricks on your mind, since the finished rice will look more like a holiday candy than fried rice. However I can assure you that this was very delicious and quite attractive served-up on a platter. For this recipe we’re joined by my friend Marc, who’s been rocking this recipe for a while now.

You’ll Need…

1 cup rice (leave plain white)
1 1/2 cup “red” rice
1 1/2 cup ‘green’ rice
5 teaspoon green food coloring
5 teaspoon red food coloring
1/2 teaspoon salt each (x 3) for cooking the rice
4 cups water (divided – for cooking the rice)
2 scallions (chopped)
1/4 teaspoon salt
3 tablespoon olive oil
1 medium onion (diced)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
2 cloves garlic (diced fine)
2 tablespoon light soy sauce

1/4 teaspoon black pepper

Note: The rice amounts mentioned above are uncooked. When cooked it will yield more.

IMPORTANT! Please go through the entire list of ingredients to make sure they meet with your gluten free and vegan dietary needs. Especially the soy sauce and food coloring.

For cooking the rice – place the rice in a pot with water (after you’ve washed it). Leave one plain white and the others add the food coloring. We did a 1-1 ratio of rice to water when cooking the rice. Basically place the rice, coloring and salt in a pot (with a lid), bring to a boil then reduce to a simmer and allow to cook for 15-20 minutes (until tender and the water is absorbed). Then spread the rice onto a sheet pan to cool and air-dry.. to remove the moisture from the rice so you’ll have a grainy fried rice. Please watch the video below if you’re confused at any point.

It will take about 30 minutes or so for the rice to be ready (air dry), so during this time we can prep our vegetables.

Heat about 2 tablespoon of the olive oil on a med/high heat in a wok or wide non-stick pan. Then go in with the diced onions and sweet peppers. Toss and cook for about 1-2 minutes.

Toss in the salt and keep stirring. Add the black pepper and here’s where you’ll also add the garlic. Add the rest of the olive oil so you wont have the rice stick to the bottom of the pot when you add it shortly. By this time your onions and peppers will start to take on caramelized edges. Add the rice and stir well. Try to break up any clumps you may have.

Mix the rice well, (heat still on med/high), mix in the soy sauce and continue cooking until everything is mixed properly and heated through. Top with the diced scallions, turn off the stove and enjoy!

If you wanted to add some frozen peas, beans , corn or any of you fav vegetables, you can most certainly do so. Be sure to have all your ingredients prepped before you start, chilled or ‘old’ rice will work best and the higher the heat you can work with.. will all give you great results while ensuring the fried rice is fast!

Special thanks to Marc for sharing this somewhat unique rendition of a festive Christmas Fried Rice… which will certainly keep your guests guess what it is when they see it on the dinner table.

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Seafood

Shrimp Wontons Recipe.

May 28, 2025February 23, 20161 Comment

Shrimp Wontons or Wantons is one of those snacks I grew up eating at the many Chinese restaurants and food trucks in San Fernando Trinidad as a young fella. Fresh from the fryer and dipped in a basic sauce of soy sauce and pepeprsauce, it was the ideal thing to eat after dad, my younger brother and I would go watch Kung Fu movies on a Saturday afternoon. It was usually the appetizer for an amazing full-on Chinese meal, as you could ONLY get in Trinidad and Tobago. Ask any Trinbagonian and they will swear that ‘our’ Chinee (Chinese) food is unlike any you’d find elsewhere.

You’ll Need…

3/4 lb shrimp (peeled and deveined)
1 scallion
1/4 teaspoon grated ginger
pinch black pepper
1/4 scotch bonnet (optional)
1 tablespoon Chinese cooking wine
1 teaspoon soy sauce
pinch of salt
wonton wrappers
3 cups veg oil for frying

Tip: If you wanted to replace the shrimp with chicken, you can certainly do so.

Finely chop the prepared shrimp, scallion, scotch bonnet (no seeds and wash your hands after with soap and water) and grate the ginger. Place everything (except the veg oil and wrappers) in a bowl and combine. Allow to marinate for 15 mins.

It’s now time to prepare the little packages, called wontons for frying. I like making them all, before I start frying as they cook very fast. Take a wonton wrapper and wet 2 sides – meet at a corner… with water (on your fingers). Then place about 1/2 teaspoon of the shrimp mix in the center. Now (press the air out as you seal it) close by folding the dry corners over the wet corners. You’ll be left with a filled triangle package. Wet one of the outer corners with water and pull the other corner to touch, overlap and stick! Sounds a bit confusing, but you can watch the video below to see how simple this is.

Heat the veg oil on a medium/high flame and gently place a few of the wantons (so the hot oil doesn’t splash back at you). I did about 20 of these wontons, but you can easily get between 40-50 from the shrimp base we made. If you have remaining shrimp, freeze for another time.

Fry for about 3 mins on each side.. be sure to flip so it’s evenly cooked. In about 5-7 mins they will be nice and golden and ready to remove. Place on some paper towels to drain off the excess oil and do try to serve warm. You can always make these a couple hours in advance (if hosting people) and reheat in the oven. But they’re so much better freshly made (they may tend to go soggy after a while).

My dipping sauce was VERY basic.. soy sauce and peppersauce (hot sauce). But you can be creative with sesame oil, Hoisin, fish sacue or any other condiment/sauces you like.

Meat & Poultry

Chinese Style Fried Chicken.

May 27, 2025October 16, 201220 Comments

I still recall the first time I had this fried chicken at my aunt’s kitchen in Trinidad, topped with the juice of lime pepper sauce which had been marinating for a couple months. The succulent pieces of chicken was just outstanding with the drops of spicy sauce, but the crispy skin stole the show. It’s just one of those things (moments) which will forever be engraved in my memory. The recipe itself is very simple and even with minimal ingredients, the flavor really stands out.

You’ll Need…

1.5 cups light soy sauce
1 tablespoon freshly grated ginger
1 chicken (about 4 bs)
Vegetable oil for frying

Notes: You can add a 1/2 teaspoon of Chinese five spice powder to the marinade for extra flavor and a little finely chopped scotch bonnet pepper will add the “wickedness” to everything. You’ll also need the juice of a lime or lemon to wash the chicken.

Here’s a tip to know how much vegetable oil you’ll need for frying so you won’t have a dangerous mess with overflowing hot oil when you add the seasoned chicken to the pot. It will also help you determine how large a pot you’ll need. Place your chicken (before seasoning) into the pot you plan on using to fry, then using a measuring cup, pour in water until the chicken is covered. Be sure to write down how many cups of water it took to completely cover the chicken (this will be how much oil you will need). After covering the chicken with water, make sure there is about 3 inches of space before the rim of the pot. Since as you add the chicken to the hot oil it may rise and try to flow over.

Now remove the chicken and get ready to marinade.

Wash the chicken with cool water and lime or lemon juice, drain and pat dry with paper towels. Then place in a large zip lock bag and place the bagged chicken in a bowl which can fit in your fridge. So in the event of a leaky bag, you won’t have a mess in your fridge. All you have to do now is pour in the soy sauce and grate the ginger directly into the bag. Squeeze out as much air as you can as you seal the bag.. then massage the entire chicken so the marinade gets up-close and personal with the entire bird.

Allow the now seasoned chicken to marinate in the fridge overnight. The next day, remove from the fridge and allow to come back to room temperature as you heat the oil for frying (get it to about 325F). Using paper towels, dry off the chicken so we won’t have any liquid causing problems when we introduce it to the hot oil.

With my oil nice and hot (med/high flame) I gently added the chicken to it.

Depending on the size of your chicken, it can take between 40 and 50 minutes to cook all the way though and get you that lovely crispy skin. If you’re using chicken pieces, it should be fully cooked after about 25 minutes. I then placed the fried chicken to cool on a cooling rack in a baking tray. So the excess oil will drain into the tray.

Since we’re using soy sauce to marinate the chicken, you may find that the chicken may turn out to be a bit salty (why we went for light soy sauce). You can certainly rinse the chicken with cool water after marinating overnight to help with that, but the sort of salty base is what’s unique about this fried chicken.. get some Hoisin sauce and the sweetness will work as a good balance for the chicken. Don’t forget to have some good Caribbean pepper sauce ready as well.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

chinese food

The Ultimate Shrimp Lo Mein.

How To Make Chinese Five Spice Powder.

Crispy Chinese Style Pork Belly.

Festive Christmas Fried Rice.

Shrimp Wontons Recipe.

Chinese Style Fried Chicken.

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